Description
A comforting and creamy Chicken and Broccoli Pasta recipe that is perfect for a quick and delicious weeknight dinner. Tender chicken, crisp broccoli, and al dente pasta coated in a rich Parmesan cream sauce with a hint of lemon, this dish is a family favorite.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne or fettuccine)
Broccoli:
- 2 cups broccoli florets
Chicken:
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
Other:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Cook Pasta and Broccoli: Boil salted water, cook pasta, and add broccoli in the last 2 minutes. Drain and set aside.
- Cook Chicken: Season and cook chicken until golden. Remove from pan.
- Make Sauce: Sauté garlic, add broth, cream, Parmesan, and lemon juice. Simmer until thickened.
- Combine: Return chicken, pasta, and broccoli to the pan. Toss in sauce and heat through.
- Serve: Garnish with parsley and extra Parmesan. Serve warm.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Substitute rotisserie chicken for a quicker meal.
- Add mushrooms or spinach for extra veggies.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
